Monica Heisey of Vice has an update on an earlier story about Rob Rhinehart, who began living on a meal-replacement drink of his own making about seven months ago. Despite receiving massive criticism from nutritionists and foodies, he says his health has been good and now he’s incorporated. From the piece:

“Vice:

A lot of people got mad when you claimed Soylent was as nutritious as fruit or vegetables.

Rob Rhinehart:

Just because something is natural doesn’t mean it’s safe or healthy, and just because something is artificial doesn’t mean it’s unhealthy or dangerous. Look around you. Nothing we buy is natural. Everything useful is designed and manufactured, and food should be no different. People are afraid of sweeteners when it’s real sugar that’s killing us. They’re afraid of preservatives when food waste is rampant. McDonald’s is trying to engineer lower-calorie food that is more filling to fight obesity, but people are demanding natural-sounding ingredients. It’s frustrating to watch. The idea of ‘real food’ is just snobbery. Everyone has the right to be healthy, even people who don’t like vegetables.

Vice:

If it’s all completely approved why do you think people are still afraid of it?

Rob Rhinehart:

Fear makes a better story—fear-mongering in food is too easy for many media outlets and entertainers to resist. Part of the reason I created Soylent was to avoid the cacophony of opinions and misinformation around food and diet. I’m certainly taking less of a risk now than I was with a diet known to be unhealthy. People fear what they don’t understand. By being transparent and clear we will continue to bring more people around to this important idea.

Vice:

Nutritionists, foodies, and other critics seemed particularly attached to the idea of chewing, and are mad at you for taking it away. Are you dedicated to the smoothie medium or could Soylent move into bars and cereals and other solid foods?

Rob Rhinehart:

We can make anything, but a liquid is the best for nutrient absorption. Humans started chewing in the first place because it makes food closer to a liquid.”